Light and bubble inducing
Cream of tartar is a byproduct of the winemaking industry. During fermentation, a sediment forms on the inside of the barrels, containing tartaric acid. These are crystals of argolis. These are ground, purified, dried, and reground to produce cream of tartar.
Cream of tartar and sodium bicarbonate are the constituents of baking powder. In baking, they create an aerated texture. In water, this releases carbon dioxide, creating the lightness of texture in the product. Cream of tartar is combined with sodium bicarbonate to make our solid and self-preserving Bubble Bars, which give fantastically frothy, Hollywood-style bubbles when you crumble them under a running tap. Combined with sodium lauryl sulphate, our shampoo base, this forms a versatile paste which can be used to make an endless variety of different shapes.
Cream of Tartar and Sodium bicarbonate are also combined with magnesium carbonate to create a base for solid powder deodorants, such as T’eo. This brings absorbent natural powders, fresh fruit and essential oils together in a bar that can be applied easily where needed to effectively deodorise the skin. It also means there is no need for packaging or synthetic preservatives as this formulas is self-preserving.
Baking powder was invented in 1854 in the United States, and as a long history of safe use.